Dragons Breath Chili Oil

Dragons Breath Chili Oil Recipe Unleash the Fire

By Taylor Kim September 15, 2025

Table of Contents

Recipe Introduction: Unleash the Dragon!

Fancy making something that'll seriously perk up your taste buds? I've been dabbling in homemade chili oil for ages. Let me tell you, once you try making it yourself, you'll never go back to the shop bought stuff.

My Dragon's Breath Chili Oil recipe is about to become your new favourite spicy condiment .

What's the Big Deal?

This isn't just any chili oil recipe . This is an ode to Sichuan flavors with a bit of my own twist.

Think warm spices melding with vibrant chilies. It is the right amount of kick and an explosion of flavor!

Origin and Overview

The Sichuan chili oil recipe has a rich history in Chinese cuisine. This particular version is relatively easy to make.

It needs about 50 minutes from start to finish and yields about 1 1/2 cups of pure deliciousness.

Why You Need This in Your Life

Besides tasting amazing, this DIY chili oil packs a punch of flavor with way less sodium than the store-bought versions.

It's perfect for drizzling over noodles. Imagine this on dumplings! It will spice up your fried eggs. Honestly, I put it on everything.

It is in fact the best chili oil recipe to make now.

Key Ingredients and What They Bring

Let's talk about what makes this infused oil recipe special. Star anise, cinnamon, and Sichuan peppercorns create an aromatic base that infuses the oil with deep, complex flavors.

We then pour hot oil over a blend of Sichuan chili flakes and sesame seeds for an addictive flavor! This gives the oil its heat and distinctive taste.

I have tried it with chili garlic oil too.

Alright, let's get this Dragon's Breath chili oil recipe sorted! Forget that watery stuff from the shops, we're making something with real flavour. Honestly, you won't believe the difference.

Ingredients & Equipment: Time to Prep Like a Pro

Right then, before we get our aprons on, let's gather our bits and bobs.

Main Ingredients: The Flavour Force

Neutral Oil: 3 cups (720ml) . Veggie or canola oil is fine. Don't use olive oil, it has too much flavour.
Star Anise: 2 . They should be fragrant, not dusty.
Cinnamon Stick: 1 (3 inches/8cm) . Fresh is always best, smell it!
Bay Leaves: 4 . Dried is fine, but make sure they aren't brittle.
Sichuan Peppercorns: 1 tablespoon . Lightly crushed. These are the key to that tingly sensation!
Garlic: 4 cloves . Lightly crushed, not minced.
Ginger: 2 slices (1/4 inch thick) . Fresh ginger is a must.
Scallions: 2 (green parts only) . Roughly chopped.
Sichuan Chili Flakes: 1/2 cup (30g) . Or gochugaru for a milder homemade chili oil .
Chili Flakes: 1/4 cup (15g) . Adjust to your spice tolerance, yeah?
Sesame Seeds: 1 tablespoon . Adds a lovely nutty flavour.
Salt: 1/2 teaspoon .
Sugar: 1/4 teaspoon . Just a touch to balance the heat.

Seasoning Notes: The Aromatic Symphony

This Sichuan chili oil recipe relies on balance. The aromatic spices infuse the oil, adding depth. The essential spice combinations are key: Sichuan peppercorns bring the numbing spice (ma la), balanced by the sweetness of cinnamon and star anise.

Don't skip these! Feeling adventurous? Add a pinch of ground cumin for warmth. Need a quick sub? Use Korean chili flakes (gochugaru) or the classic dry chili flakes.

Equipment Needed: Keep It Simple, Stupid

Heavy bottomed Saucepan: This is crucial for even heat distribution. No one likes burnt chili garlic oil !
Heat resistant Bowl: For the chili base.
Fine Mesh Sieve: Or cheesecloth, to strain the oil.
Glass Jar: For storing your precious spicy condiment .

Right, that's the lot! Let's get cracking. With these ingredients, we can achieve the best chili oil recipe easily. Get ready for some proper DIY chili oil magic! You will love this infused oil recipe .

You can thank me later for this Asian condiment recipes .

Cooking Method: Unleash the Dragon with Homemade Chili Oil

Honestly, have you ever tasted a shop bought chili oil recipe that actually delivered ? I haven’t. They're often bland and boring.

That's why I started making my own. I'm going to share my Dragon's Breath Chili Oil , based on the Sichuan chili oil recipe , that will seriously spice up your life.

This spicy condiment is a game changer. One day, I was feeling a bit adventurous, and wanted a DIY chili oil to wake up my taste buds.

Prep Steps: Get Your Ducks in a Row

First things first, let's talk mise en place, yeah? It’s French, I know, but it just means get everything ready.

This infused oil recipe needs precision. This will save you time. Gather your spices, chop your scallions, and crush your garlic.

Seriously, crushing garlic releases so much more flavor than just chopping.

Safety first! Remember, we're dealing with hot oil. Keep a close eye on it and never leave it unattended.

step-by-step: From Mild to Wild

This best chili oil recipe takes about 50 mins. Follow these steps carefully:

Combine 1/2 cup dried Sichuan chili flakes, 1/4 cup dried chili flakes, 1 tbsp sesame seeds, 1/2 tsp salt, and 1/4 tsp sugar in a heat resistant bowl.
In a saucepan, combine 3 cups of neutral oil, 2 star anise, 1 cinnamon stick, 4 bay leaves, 1 tbsp Sichuan peppercorns, 4 crushed garlic cloves, 2 ginger slices, and 2 chopped scallions.
Heat the oil mixture on medium low heat. You want a gentle simmer .
Simmer for about 20- 25 minutes . Look for lightly browned aromatics.
Carefully strain the hot oil into the chili base. Sizzling is good!
Let it sit for 5- 10 minutes .
Cool completely before storing.

Pro Tips: Level Up Your Chili Oil Game

Want to make your chili garlic oil extra special? Lightly toast the spices before adding them to the oil. But watch them carefully ! Burnt spices taste bitter.

Another tip to create a homemade chili oil : experiment. Adjust the chili flakes to your liking. Don't be afraid to try new spices!

You can actually make this ahead of time. The flavor gets even better after a day or two. I love making a big batch of Dragon's Breath Chili Oil and storing it for weeks.

I've even had friends ask if I could sell it. It's that good. Perfect over chili oil noodles , trust me on that one! This is one of the best Asian condiment recipes out there.

Recipe Notes for Your Dragon's Breath Chili Oil Recipe

Right, so you've decided to make my Dragon's Breath Chili Oil Recipe , eh? Good on ya! Honestly, this spicy condiment is a game changer.

Here are a few tips and tricks to make sure yours is absolutely banging. Think of this section as a friendly natter over a cuppa.

Ace Serving Ideas

Alright, let's talk about how to use this glorious nectar. I love drizzling it over chili oil noodles . Trust me, it’s a revelation! Plating wise, a wee swirl on top of anything looks dead fancy.

As for sides, think cooling things a cucumber salad is mint. A crisp, cold beer works wonders. Asian condiment recipes often pair well with this bad boy.

Keeping it Fresh: Storage Tips

Nobody wants dodgy oil, do they? Once cooled, bung your homemade chili oil in a clean glass jar. It'll happily live in a cool, dark cupboard for a couple of months.

I reckon it never lasts that long in my house, mind you. Freezing? Not recommended, it messes with the texture.

Reheating isn't needed; it's lush straight from the jar.

Variations on a Theme

Fancy a twist? For a milder version, use Korean gochugaru instead of the full whack of Sichuan chili flakes. You can also add a touch of citrus for a dragon's breath chili oil with a zesty kick.

A seasonal swap that makes this infused oil recipe is using fresh chilies. Make sure they're fried well so the water content doesn't reduce the shelf life.

For garlic fans, turn it into chili garlic oil by adding more fresh garlic.

Grub's Up: Nutrition Basics

Okay, let’s be real, this isn't health food. But a little goes a long way! A tablespoon is roughly 120 calories, mostly from fat.

But hey, those chilies do have some antioxidants, so it's not all bad, eh? Plus, it makes everything taste better, which is good for the soul! Think of it as a flavour enhancer, not a meal.

So there you have it! Everything you need to know to make the best chili oil recipe . Have a go at making this DIY chili oil and get ready to spice up your life.

Don't be afraid to experiment and make it your own!

Vibrant Sichuan Chili Oil Unleash a Dragons Breath

Frequently Asked Questions

What's the best way to store my homemade chili oil? Will it go off?

Proper storage is key, innit? Once your Dragon's Breath chili oil has cooled completely, transfer it to a clean, airtight glass jar or container. Keep it in a cool, dark place think pantry rather than sunny windowsill and it should last for several months.

Keep an eye out for any funky smells or changes in color, which could indicate spoilage, but you should be good to go for a good while!

Help! My chili oil recipe isn't spicy enough! How can I turn up the heat?

No worries, we can sort that out! The easiest way to increase the spice level is to add more chili flakes. Consider using a hotter variety, like bird's eye chilies, alongside your Sichuan or Korean chili flakes. You can also add a pinch of cayenne pepper to the chili base for an extra kick.

Just remember, a little goes a long way, so add gradually and taste as you go. We don't want you breathing actual fire, just metaphorical!

Can I adjust the ingredients in this chili oil recipe to make it milder? I'm a bit of a wimp when it comes to spice!

Absolutely! If you're not a fan of intense heat, you can definitely tone it down. Reduce the amount of chili flakes, or substitute them with a milder variety like Korean gochugaru. You can also remove the seeds from the chili flakes, as that's where a lot of the heat resides.

Remember, it’s all about finding the right balance for your taste buds, so experiment and enjoy!

My chili oil looks a bit cloudy. Is that normal, or have I done something wrong?

A bit of cloudiness is perfectly normal, especially when the chili oil is freshly made and still warm. It's usually caused by small particles of chili and spices suspended in the oil. It will settle over time.

If you're really bothered, you can strain it again through a finer sieve or cheesecloth, but it won't affect the flavor at all, so no need to fret!

What kind of oil should I use for this chili oil recipe? Does it really matter?

The type of oil you use does matter a bit, but nothing too drastic. A neutral flavored oil like vegetable, canola, or peanut oil is generally recommended because it allows the flavors of the chilies and aromatics to shine through.

Avoid oils with strong flavors like olive oil, which can clash with the other ingredients and overpower the delicious fiery flavor.

I've got loads of leftover chili oil solids! What can I do with them other than chuck them?

Don't you dare bin them! Those leftover infused aromatics are packed with flavor. Chop them up finely and add them to stir fries, noodle dishes, or even sauces for an extra layer of umami and a subtle kick. You can also mix them into ground meat for burgers or meatballs.

Think of them as a secret flavor weapon waste not, want not, eh?